Vital Oats knot rolls with homemade tomato pesto
For 8 knot rolls
- 500 g Mix for Vital Oats
- 320 ml water (room temperature)
- 30 g linseeds or sesame seeds
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the tomato pesto
- 100 g semi-sundried tomatoes in oil
- Chives (quantity to taste)
- Salt and pepper
Make 8 knot rolls
Knead Mix and water for 20 minutes by hand or 10 minutes in a bread maker until you have a smooth dough.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes.
Divide your dough into 8 pieces of 65 g. Dust your hands with flour and roll out each ball into a long roll of about 2 cm thick. Fold each roll into a knot.
Place the knot rolls next to each other on a baking tray. Cover and allow to rise at room temperature for 40 minutes until the knots have doubled in size.
Brush them with some water and sprinkle with linseeds or sesame seeds.
Bake the knot rolls for 15 minutes in a preheated oven at 200°C..
Allow the knot rolls to cool.
Make the tomato pesto
Make a spicy tomato pesto by finely mixing the half-sundried tomatoes, including the oil from the container.
Mix with some finely chopped chives and season with salt and pepper.1